People like to eat menudo as a hangover cure, or because it's a Sunday tradition, or because it's just really good. Hominy has a ton of fiber and all the dried herbs and spices are good for your immune system, not to mention the vitamins in the citrus juice and fresh cilantro. My dad told me that the broth is red from the milder spices and that you serve the soup with dried chile so the eater can choose their own heat level. I like my soup spicy so I use combinations of New Mexico, Ancho, chile de arbol, and chile California, but make sure to season your soup to your taste.
In a separate sauce pan, make a masa roux. Fry a cup of masa harina in a generous amount of oil while stirring constantly. The roux will help keep your spices mixed well in the broth.
In a large soup pot, sweat sliced button and baby bella mushrooms, then fry in oil.
Add salt, pepper, dried cilantro, oregano, thyme, parsley, bay leaf, chile powder to taste, lots of paprika, and annatto and stir.
Add a large can (read gallon) of hominy that has been rinsed well.
Add the roux.
Add bouillon cubes dissolved in hot water, or veggie stock and bring to a boil.
I like to serve the menudo with corn tortillas, lime halves, chopped cilantro and red pepper flakes. You could also use lemon, chopped onion and dried oregano.
This recipe reduces well. You could make a pot for just you and another person by reducing the amount of hominem, roux, and spices.
If you want to make this IC Friendly, make a broth by warming the spices you can tolerate (sweet smoked paprika works well) in a pot of water, then blending (use a boat motor if you have one) in peeled roasted red peppers. Use limonolio with the canola oil, add kafir lime leaf to the broth, or serve your bowl with lime zest to add the bright citrus flavor one usually gets with menudo. Also, flat leaf parsley can be substituted (sparingly) for cilantro.